Fillo Dough Chicken Pot Pie Recipes

PHYLLO CHICKEN POTPIE

Steps:

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

FILLO DOUGH CHICKEN POT PIE

Steps:

• 1. Grab a box of fillo dough, remove one roll from the box and allow it to sit on the counter to defrost. Place the remaining dough back into your freezer. You can find fillo dough at your local grocery store in the freezer section, most often with the other frozen dough.
• 2. Chop 2 cups of potatoes into 1 inch cubes. I used some beautiful yukon gold potatoes, so I opted to leave the peel on.
• 3. Heat a deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil. Add the potatoes and sprinkle with salt and pepper. Allow them to saute for about 5 minutes or until the outsides are slightly golden.
• 4. While your potatoes are cooking, grab 2 cups fresh pearl onions. (I would imagine you could use frozen pearl onions, I looked at a couple of grocery stores and couldn't find any so I opted to use fresh. Boy, they are good! Go fresh if you can.) Chop the edges from each onion, peel the skin off and discard it. Put the onions in a small sauce pan and cover them with water. Bring them to a boil and allow them to cook for 3 minutes. Drain the water and set aside.
• 5. Chop the bottom 2 inches off of each asparagus stalk and discard.
• Chop the asparagus and mushrooms into 2 inch pieces. Add them and the pearl onions into the skillet alongside the potatoes. Saute for an additional 3 minutes.
• 6. Add 2 C chopped rotisserie chicken, 2 C hot water and 3 tsp chicken bouillon granules to the skillet. Add 3 Tb cooking sherry. (You can find this at your local grocery store. For those of you worried about the alcoholic content, rest assured that the alcohol will all cook out while the sauce simmers. If you would rather not use it, you can substitute 3 Tb chicken broth).
• 7. Add 1/2 tsp dried thyme and 2 tsp dried parsley. Bring the mixture to a boil over high heat. Reduce heat to medium, cover and let the old girl simmer for 5 minutes.
• 8. Combine 1/2 C milk with 3 Tb cornstarch. Stir it until it's nice and smooth.
• 9. Pour the cornstarch mixture into the skillet and give it a nice stir. Bring it to a boil and let it simmer and thicken for about 2 minutes. Remove the pan from the heat and add 2 Tb butter. Allow it to melt and stir it in. Taste the sauce and add more salt and pepper to your liking.
• 10. Spray a 3 quart casserole dish (or deep 9x9 pan) with cooking spray and pour the yummy filling into it.
• 11. Remove the roll of fillo dough from the package and cut it into 1/2 inch strips.
• 12. Pull the strips carefully apart and toss them into a bowl. Spray them with butter spray or cooking spray, whichever you might have.
• 13. Sprinkle the fillo strips over the top of the filling. Take a spoon and stir the strips into the filling, just a bit. You don't want all of them to be immersed in the filling, just about half.
• 14. Bake at 425 for 10-15 minutes or until the top is golden brown.

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Steps:

• Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
• Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
• Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
• Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
• Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
• Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

LOWER FAT CHICKEN POT PIE WITH PHYLLO

Steps:

• NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
• Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
• In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
• Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
• Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
• Stir in chicken, parsley, and sage. Remove from heat and keep warm.
• Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
• Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
• Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

LIGHTER CHICKEN POTPIE

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

SINGLE SERVE CHICKEN POT PIES WITH FILLO

Steps:

• Saute minced celery, carrots, onions in 1/4 cup butter.
• Add flour and stir one minute.
• Add poultry seasoning and thyme.
• Slowly add broth and cream. Stir until smooth and thickened.
• Add cubed cooked chicken and peas.
• Ladel into individual cups.
• Cover with sheets of phyllo brushing each layer with butter between additions.
• Place on cookie sheet and bake at 400° for 17 minutes, or until phyllo is golden brown.